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Baked Spinach and Ricotta Florentine

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Ricotta and mozzarella make a delicious cheesy base for spinach and sun-dried tomatoes in this baked casserole-type dish. We love it as a side dish alongside a simple piece of fish for dinner, or serve it as a spread with keto crackers for an easy snack or appetizer.

Spinach and ricotta florentine

 1 cup ricotta cheese
 2 oz mozzarella cheese(divided)
  cup frozen spinach(thawed, drained)
 ¼ cup sun-dried tomatoes(drained, chopped)
 2 tbsp basil leaves(chopped)
 2 garlic cloves(minced)
 ½ tsp nutmeg
 sea salt and black pepper, to taste
1

Preheat the oven to 400°F (205°C).

2

In a bowl, mix together the ricotta cheese, 2/3 of the mozzarella, spinach, sun-dried tomatoes, basil, and garlic.

3

Add nutmeg and season with salt and pepper. Adjust the seasoning to your taste.

4

Transfer the mixture into an oven-safe dish or ramekin. Top with the remaining mozzarella cheese.

5

Bake in the oven for about 15 minutes or until the cheese on top is slightly browned. Enjoy!

Nutrition Facts

Servings 2


Amount Per Serving
Calories 290
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 15g5%

Net Carbohydrate 13g5%
Dietary Fiber 2g8%
Sugars 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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